Its easy to make your own ricotta from scratch. Its ideal for a gentle herb and citrus dip, as the main attraction on a tray of honey-baked figs, or stirred through a plate of spicy spaghetti with chard, garlic and herbs
There is so much to love about ricotta. First up, its clean, fresh cloud-like milkiness many of us really thought about it as a spring-time thing, but in fact, it runs brilliantly as a much needed partner for the roots and roasteds and punchier flavors well be eating for the next few months. Next, its versatility in baking and desserts; to fill ravioli or spoon over warm veggies. Best of all, though, is that its made from something that would otherwise be wasted. The ricotta that you buy in the shops is a byproduct of the cheesemaking process. Whey that has been drained off the cheese curds is reheated to stimulate ricotta hence its Italian name, which entails recooked.
My recipe involves gently heating whole milk, then adding vinegar to promote little curds to form, which are then gathered and strained to form the softest and most gentle of the cheeses. Ive tried lemon juice, but vinegar somehow makes more ricotta. The sum of vinegar is key, too little and the curds wont form properly; too much and the end result will savor like a chip shop. Because this recipe is so simple there is nowhere to hide, so use the best milk that you can afford( best available ricotta Ive tasted was constructed in Italy utilizing raw, unpasteurised milk, but thats not as widely available in the UK ).
Some recipes need a certain type of ricotta. The type you can buy in most supermarkets can be very soft, more mascarpone-like in texture than the firmer, strained ricotta I got used to working with when I cooked in Italy. Thats why I started building my own and Id urge you to try too its not as difficult as you might gues. If thats a step too far though, you can construct the recipes below with supermarket ricotta. If you do, then leave it in a sieve to drain excess liquid for a few hours, or ideally overnight, so its a little firmer. If youre lucky enough to live near an Italian deli, most sell a good strained ricotta.
As well as a recipe for homemade ricotta, I have included three of my favourite simple ways to eat it. Aside from these almost any pasta would benefit from a little ricotta stirred through it, any flapjack or waffle will sit happily next to a spoonful, and most fruit will team up well with a clean white helping drizzled with a little honey.